RECIPES
13
Ginnys.com 800-544-1590
Restaurant Style Salsa
1 can (28 oz.) diced tomatoes, with juice
2 Tbsp. canned, diced jalapenos
½ tsp. ground cumin
3 cloves garlic
¼ tsp. black pepper
1. Place all ingredients in a bowl with the steel blade.
Makes 3 cups
2 cans (10 oz. each) diced tomatoes with chilies, drained
½ large onion, cut into pieces
3 chipotle chilies in adobo sauce
2 Tbsp. adobo sauce
1 cup chicken broth
4 cloves garlic
1 tsp. ground cumin
1 tsp. salt
1 large or 2 small zucchini, chopped
1 can (15 oz.) black beans, drained
1-2 lbs. boneless, skinless chicken thighs
or speed 1 in short intervals. Pour this into the pot of your slow cooker.
3. Top with the chicken. Cover and cook on HIGH for 3 hours or LOW for 6–7
hours (internal temperature of the chicken should be 165°F).
cheese or cilantro.
Serves 4-6
